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    Home » Keto Breakfast Recipes » Keto Biscuits

    Keto Biscuits

    Last updated: Sep 9, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    These keto biscuits are made with almond flour. They're wonderfully tender and fluffy. They are also easy to make - they're ready in 30 minutes.

    Try them with some butter - they are lovely! These biscuits also freeze well, so you can make a double batch to ensure you have tasty leftovers.

    Keto biscuits served in a bowl with a napkin.

    I always loved biscuits. When I started eating a low-carb and grain-free diet, it became a priority to find a suitable substitute, so I developed this recipe.

    These keto biscuits are amazing. They are tender and fluffy and smell so good as they bake! Lacking starch and gluten, they are not the same as traditional ones. However, they are excellent - delicious, fragrant, and very flavorful.

    Jump to:
    • Ingredients
    • Variations
    • Keto Biscuits Instructions
    • Expert Tips
    • Recipe FAQs
    • Serving Suggestions
    • Storing Leftovers
    • More Keto Breakfast Recipes
    • Recipe Card

    Ingredients

    The ingredients needed to make keto biscuits.

    You'll only need a few simple ingredients to make these keto biscuits. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

    • Egg: I use large eggs in almost all my recipes, this one included.
    • Sour cream: I use full-fat sour cream in this recipe.
    • Salt: I use ¼ teaspoon of sea salt.
    • Almond flour: I use blanched, super-fine almond flour. I don't recommend using a coarse almond meal in this recipe.
    • Baking powder: Please make sure it's fresh. And if you need it to be gluten-free, verify that too.

    Variations

    • You can replace the sour cream with softened butter. However, in my experience, sour cream makes biscuits extra tender and adds a wonderfully distinct flavor.
    • You can also substitute whole-milk plain Greek yogurt for the sour cream. However, I have found that sour cream is better in terms of flavor and texture.
    • Make cheese biscuits by adding parmesan and spices. These are great with no-bean chili.
    • Make sweet biscuits by adding vanilla extract and a sweetener, as I do in this recipe for keto strawberry shortcake.

    Keto Biscuits Instructions

    It's surprisingly easy to make these biscuits - easier, in fact, than making traditional ones. The detailed instructions are included in the recipe card below. Here are the basic steps for making this recipe:

    Your first step is to simply mix all the ingredients in one bowl. I like to start with the liquid ingredients and then add the dry ingredients:

    A four-photo collage showing how to mix the batter for keto biscuits.

    Now, scoop out six mounds of the mixture and place them on a parchment-lined baking sheet. There's no need to flatten them:

    Scooping keto biscuits onto baking sheet.

    Bake the biscuits for about 15 minutes in a preheated 350°F oven. Slice and top them with butter:

    A two-photo collage showing fully baked keto biscuits on the pan, and spreading them with butter.

    See how fluffy they are:

    Fluffy keto biscuits.

    Expert Tips

    • Don't try to shape these biscuits by hand. The dough is too sticky for that. Instead, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
    • One of the best things about baking with almond flour is that you don't need to worry about overmixing the gluten because this flour doesn't contain gluten. It's still best not to overmix the batter, but it's not as crucial as when mixing wheat flour.

    Recipe FAQs

    Can you eat biscuits on keto?

    Yes! You simply need to replace the all-purpose flour with keto-friendly flour such as almond flour, coconut flour, or a combination of the two. In this recipe, as you can see, I use almond flour.

    Can I use almond flour instead of regular flour when baking?

    It depends on the recipe. It won't work with yeast-leavened bread or cakes, but it can work with quick breads, cakes, and biscuits.

    I usually recommend finding a recipe that was written explicitly for almond flour. But if you have a beloved recipe and would like to experiment, start with a 1:1 ratio of almond flour to all-purpose flour, then gradually add almond flour until you reach a good consistency. I often find that I end up increasing the flour by 50% or even doubling it.

    Remember that you might need to add more eggs when baking with almond flour.

    Can I use baking soda instead of baking powder?

    Yes. Baking soda needs an acidic ingredient to activate, but the sour cream should take care of that. You can use ½ teaspoon of baking soda instead of 2 teaspoons of baking powder.

    Remember that occasionally, baking soda can cause a reaction in baked goods that results in an unpleasant ammonia smell. If you're concerned about it happening, it's best to use baking powder.

    Serving Suggestions

    • I usually make these biscuits for breakfast. They are superb on their own or with spreads such as butter, sugar-free jam, almond butter, walnut butter, and keto hazelnut spread.
    • They are also good when topped with blueberry compote or strawberry compote.
    • You can use these biscuits to make a keto breakfast sandwich - fill them with deli meat or bacon, cheese, and an egg.

    Storing Leftovers

    These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge for up to three days. Place them on paper towels to absorb extra moisture. You can also freeze them in freezer bags.

    Briefly reheat them in the microwave before enjoying them.

    I rarely have leftovers because I usually make just six biscuits at a time, but you can easily double the recipe and make twelve.

    Keto biscuits served in a bowl with a napkin.

    More Keto Breakfast Recipes

    • Low-carb cheese biscuits served with a napkin.
      Keto Cheese Biscuits
    • Keto scones with blueberries served on a white plate.
      Keto Scones
    • Keto waffles stacked on a white plate.
      Keto Waffles
    • Cream cheese pancakes topped with butter.
      Keto Cream Cheese Pancakes

    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Keto biscuits are served in a white bowl lined with a napkin.
    4.98 from 1885 votes
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    Fluffy Keto Biscuits

    These keto biscuits are made with almond flour. They are wonderfully tender and fluffy. Try them with some sweet butter - they are wonderful!
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Diet: Gluten Free
    Servings: 6 biscuits
    Calories: 277kcal
    Author: Vered DeLeeuw
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    Ingredients

    • 1 large egg
    • ¼ cup sour cream
    • ¼ teaspoon sea salt
    • 1 cup almond flour blanched, finely ground (4 oz)
    • 2 teaspoons baking powder (make sure it's fresh; gluten-free if needed)

    Instructions

    • Preheat your oven to 350°F. Line a baking sheet with parchment paper.
    • In a medium bowl, whisk together the egg, sour cream, and salt. Using a rubber spatula, mix in the almond flour, and then the baking powder.
    • Using a 2-tablespoon scoop, place 6 mounds of the dough on the prepared baking sheet. Do not flatten the mounds.
    • Bake until golden, for 15-18 minutes. Serve warm.

    Video

    Notes

    • I recommend Bob's Red Mill Super-Fine Almond Flour. One cup of this flour weighs 4 oz. It's best to measure almond flour by weight rather than by volume. Please don't use coarse almond meal in this recipe. 
    • Don't try to shape these biscuits by hand. The dough is too sticky for that. Rather, treat them as drop biscuits and use a scoop to drop them on the baking sheet.
    • These biscuits are best when eaten warm. If you have leftovers, you can keep them in an airtight container in the fridge on paper towels for up to 3 days. Briefly reheat them in the microwave before enjoying them. 
    • You can easily double this recipe and make 12 biscuits. They freeze well, and you can thaw them directly in the microwave. 

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    Nutrition per Serving

    Serving: 2biscuits | Calories: 277kcal | Carbohydrates: 10g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Sodium: 551mg | Fiber: 5g | Sugar: 2g
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    DisclaimersMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.

    Reader Interactions

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      Recipe Rating




    1. Melissa Perry

      September 24, 2023 at 7:06 pm

      What baking changes should I make if I want to make larger biscuits (to use for breakfast sandwiches)?

      Reply
      • Vered DeLeeuw

        September 24, 2023 at 8:41 pm

        I would double the recipe, use a 4-tablespoon scoop, and bake them for around 20 minutes or until golden and set.

        Reply
    2. Amanda Reed

      September 22, 2023 at 9:15 am

      5 stars
      I doubled this recipe and added a tablespoon of allulose, since I normally add a little sugar to my biscuits. They turned out amazing and the family raved about them. These will be my new go-to biscuit. I think they would be great with some shredded cheese and garlic, or even as a sweet biscuit/scone with more allulose and some cinnamon, or orange extract with a few chopped dried cranberries... either way, topped with a bit of keto icing (swerve & almond milk). These are definitely a winner. I've bookmarked it!

      Reply
      • Vered DeLeeuw

        September 22, 2023 at 10:45 am

        I love your ideas, Amanda! Thanks for leaving a comment.

        Reply
    3. Chase

      July 07, 2023 at 4:03 pm

      3 stars
      They taste great, but they came out flat (baking powder was included). Any tips?

      Reply
      • Vered DeLeeuw

        July 07, 2023 at 5:06 pm

        I assume you used the recommended super-fine almond flour and fresh baking powder?
        If so, I'm sorry, but I'm not sure what caused them to be flat.

        Reply
      • Lizabeth

        August 10, 2023 at 10:29 pm

        Sometimes, because of the kind of aluminum-free baking powder I use, if it takes too long before I put them in the oven, they won't rise enough. Once the batter is wet, I have to be quick! Hope that helps.

        Reply
      • Amanda Reed

        September 22, 2023 at 9:19 am

        Hi Chase! Almond flour can vary a bit in size of grind, and sour cream can also vary in thickness. My original batter was a bit thin and didn't mound up at all so I added more almond flour until it was more like a dough than a batter. Perhaps you needed to do the same?

        Reply
    4. Sally

      July 03, 2023 at 9:55 pm

      5 stars
      These were amazing! I've never had a better biscuit. Thank you!!

      Reply
      • Vered DeLeeuw

        July 04, 2023 at 8:38 am

        So glad you liked them, Sally. 🙂

        Reply
    5. Lisa

      June 20, 2023 at 4:12 pm

      I need a bit of clarification on the carb count. 🙂 Two biscuits are 10 grams of carbs and 5 grams of fiber, so the net carbs are 5 grams for two biscuits?

      Reply
      • Vered DeLeeuw

        June 20, 2023 at 5:53 pm

        Yes, Lisa. That would be correct.

        Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


    👩🏻‍🍳 I aim to publish a new recipe once or twice a month. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.

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